Fall Baking Favorites

The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.

We challenged ourselves to come up with a showstopping dessert that uses boxed cake mix as a starting point—and we succeeded. Fresh carrot and apple plus a splash of bourbon boost the flavor of the layers, while the browned-butter glaze is, well, the wildly delicious icing on the cake.

A perfect dessert dialectic: crunchy and creamy textures, sweet and bittersweet flavors.

The intense richness from cocoa, melted chocolate, and chocolate chunks in this brownie recipe is simply unbeatable.

These sweet muffins are an ideal dessert or an indulgent breakfast. Whichever you choose, you'll love them for their nutty flavor and sugary topping.

You can use other cookie-cutter shapes for the pastry, like hearts for Valentine's Day.

Meet your new favorite cake recipe. This gorgeous chocolate Bundt cake is swirled with rich pumpkin flavor. Instead of using canned pumpkin, we grated pumpkin then stirred it into the cake batter, similar to how a carrot cake is made.

We love these thick, satisfying cookies—complete with the criss-cross markings of a fork before going into the oven. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. Swap in dried cherries, strawberries, or blueberries for the cranberries to suit your taste.

A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.

You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.

While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.

If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.

It's hard to resist the sweet smell of cinnamon buns—now you don't have to. Chopped pecans add richness and just the right amount of crunch to these sticky treats.

Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

For these irresistible whole-grain goodies, it's all about the drizzle.

Using refrigerated pie crust adds a little more fat to the bottom line, but we tweak the remaining ingredients so that a slice delivers less than half the fat and calories of traditional pecan pie.

Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.

The crackly counterpoint to the silky custards occurs when you sprinkle a thin layer of sugar on top and broil to melt. The caramel hardens as it cools.

Take canned pumpkin out of the pie shell realm and stir into tender drop biscuits. Making turkey soup after Thanksgiving? You can serve these alongside, spread with a little honey butter.

You'll find all the delicious spices of Chai tea in one melt-in-your-mouth loaf of Chai Banana Bread.These spices work really well together and are a good contrast with the sweetness of the banana.

LEFTOVER: Pecan pie

This rich confection is a mash-up of cocoa and pecan pie, plus a little hooch for good measure. Rolling the truffles in dry-roasted almonds adds just the right amount of salty crunch along with each luscious bite. 

This pie comes together quickly and won't hog oven space as it chills and sets in the fridge (a great make-ahead option). You can use decaf instant coffee granules instead of regular, or leave them out entirely for a silky-smooth chocolate pie with vanilla topping.

Brown butter in a saucepan to enhance its richness, thus eliminating the need for full-fat cream cheese in this recipe. This is a great way to use ripe, speckled bananas.

Crunchy and sweet, what's not to love? You can serve this at room temperature, but we think it's divine served warm with a scoop of vanilla yogurt.

These chewy cookies are actually gluten-free, but you can't even taste the difference!

We fully embrace the peppery punch of fresh ginger, which gives this moist cake a surprising tingle. Kumquats offer a tart, sweet kick to the glaze drizzled over the warm cake.  A bundt pan is key for presentation here.

Syrup lovers rejoice for these sweet treats, as they're not shy on the maple flavor by any means. These pint-size desserts feature maple syrup in both the cupcake and the frosting, so there's no getting around that oaky, nutty taste. The frosting gets an extra dose of maple goodness thanks to the addition of maple flavoring. Finally, a way to enjoy that unique, maple flavor without suffering through soggy pancakes and sticky fingers. Top these cuties with a walnut or, for a sweet-and-salty twist, crumbled bacon with a smear of peanut butter.

Spiced pumpkin adds seasonal color and warm flavors to this magnificent double-decker dessert. Hazelnuts contribute their unique browned butter note to the wonderfully dense cake beneath the silky cheesecake. Shards of brittle add drama and style.

Moist and chewy, these date-filled bars make a satisfying afternoon snack or a nice treat to bring into the office. They travel well, since you can let them cool in the baking pan and carry them. Or, for a prettier package, place them in a cookie tin divided by sheets of parchment paper.

Unsweetened pumpkin and fresh ginger add an unexpected twist to creamy classic flan (also known as crème caramel).

This top-rated pie is a beautiful combination of fall ingredients. Reducing the apple cider gives concentrated flavor to the filling that keeps the apples moist and delicious.